Vegan Tiramisu


Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!


Yields servings



1-1/2 cups plain almond milk

2 Tbsp. cornstarch

1/3 cup organic maple syrup

1 tsp. vanilla extract


1/2 cup brandy

1-1/2 cup espresso coffee

1/4 cup cocoa powder


2 cups Vitacost unsalted cashews, soaked overnight

1/2 cup water

pinch of salt

3 Tbsp. dairy-free unflavored yogurt

Ladyfinger Biscuits: (30-32 ladyfingers)

3/4 cup butter

1-1/4 cup organic sugar

4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water, mixed

1 cup plain almond milk

2 tsp. vanilla extract 

2-1/2 cup King Arthur organic flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Whipped Cream:

1-3/4 cup heavy coconut cream

2 Tbsp. organic sugar



  1. In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
  2. Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
  3. Preheat oven to 350 degrees F.
  4. In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
  5. Remove from the oven and allow to cool completely.

Whipped Cream:

  1. In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.


  1. Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.


  1. Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
  2. Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).


  1. In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
  2. Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
  3. Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.

Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur.